Blog Tracker
20-12-2020, 07:52
Visit The Beer Nut site (https://thebeernut.blogspot.com/2020/12/12-otterbank.html)
https://1.bp.blogspot.com/-6C-h5QSFioA/X9TfCDi_UUI/AAAAAAAAThg/9-5LBiyesSQU8ROaxnPCQvXKtL2NM1VJACLcBGAsYHQ/w123-h200/otterbank_stick_the_kettle_on_no_boil_brett_pale_a le.jpg (https://1.bp.blogspot.com/-6C-h5QSFioA/X9TfCDi_UUI/AAAAAAAAThg/9-5LBiyesSQU8ROaxnPCQvXKtL2NM1VJACLcBGAsYHQ/s2048/otterbank_stick_the_kettle_on_no_boil_brett_pale_a le.jpg)I wasn't a big fan of the first release from Otterbank as a standalone brewery. Numbers two and three are here, and in the spirit of the season I'm prepared to give them a fair shout, and at least they're not so strong.
To begin, Stick The Kettle On, a no-boil (geddit?) Brettanmyces-fermented pale ale of 5% ABV. It's a perfect clear gold in the glass with a steady head and an enticing stonefruit aroma. It's a little thin, which I think affects the impact of the flavour, but the flavour is gorgeous. It's a busy sequence of floral tastes; a wholesome meadowy blend of violet, lavender, clover and honeysuckle. The apricot and nectarine come later, bringing a different sort of sweetness. A white pepper spice finishes things off. And even with the lees from the bottom poured in, it's clean and bright, each taste polished and distinct. Half way down I remembered that Brettanomyces was involved. It's not funky, there's no farmyard, but instead it's that peachy Brett flavour, except without the sticky gumminess. It's a lovely beer; accessible but deliciously complex. I'd love to see it in regular production and for sale by the pint.
https://1.bp.blogspot.com/--K3DXufBj2I/X9TfCO3suVI/AAAAAAAAThc/wH_hcE-DVV4HPQ270AqOHodBbZ1oZW5cwCLcBGAsYHQ/w126-h200/otterbank_what_time_do_you_call_this_saison.jpg (https://1.bp.blogspot.com/--K3DXufBj2I/X9TfCO3suVI/AAAAAAAAThc/wH_hcE-DVV4HPQ270AqOHodBbZ1oZW5cwCLcBGAsYHQ/s2048/otterbank_what_time_do_you_call_this_saison.jpg)We move up to 6.5% ABV for What Time Do You Call This?, a saison created from a blend of four-year-old Chardonnnay-barrelled beer and a fresh one. It looks and smells like a gueuze: cloudy yellow with a sharply bricky nitre aroma. The flavour isn't especially sour, however, there's just a pinch of lemon and a little saltpetre. My favourite feature is the busy fizz: a cleansing scrape on the palate, and the reason for the beer's thick and lasting head. I was afraid this would turn a bit cloying but like the previous one it's fantastically clean and easy going. It lacks complexity, however: the flavour hints at the peppery, waxy joy of saison and lambic but doesn't follow through on either. While it's nice, I expected more. As the third beer from a new brewery I think it can be forgiven: everyone else would do well to produce something this good this early.
I'm back on board with Team Otterbank. These two have restored a faith which was wavering after the first beer. While I'd be perfectly happy if they just churned out more batches of these two, I'm intrigued for what comes next.
More... (https://thebeernut.blogspot.com/2020/12/12-otterbank.html)
https://1.bp.blogspot.com/-6C-h5QSFioA/X9TfCDi_UUI/AAAAAAAAThg/9-5LBiyesSQU8ROaxnPCQvXKtL2NM1VJACLcBGAsYHQ/w123-h200/otterbank_stick_the_kettle_on_no_boil_brett_pale_a le.jpg (https://1.bp.blogspot.com/-6C-h5QSFioA/X9TfCDi_UUI/AAAAAAAAThg/9-5LBiyesSQU8ROaxnPCQvXKtL2NM1VJACLcBGAsYHQ/s2048/otterbank_stick_the_kettle_on_no_boil_brett_pale_a le.jpg)I wasn't a big fan of the first release from Otterbank as a standalone brewery. Numbers two and three are here, and in the spirit of the season I'm prepared to give them a fair shout, and at least they're not so strong.
To begin, Stick The Kettle On, a no-boil (geddit?) Brettanmyces-fermented pale ale of 5% ABV. It's a perfect clear gold in the glass with a steady head and an enticing stonefruit aroma. It's a little thin, which I think affects the impact of the flavour, but the flavour is gorgeous. It's a busy sequence of floral tastes; a wholesome meadowy blend of violet, lavender, clover and honeysuckle. The apricot and nectarine come later, bringing a different sort of sweetness. A white pepper spice finishes things off. And even with the lees from the bottom poured in, it's clean and bright, each taste polished and distinct. Half way down I remembered that Brettanomyces was involved. It's not funky, there's no farmyard, but instead it's that peachy Brett flavour, except without the sticky gumminess. It's a lovely beer; accessible but deliciously complex. I'd love to see it in regular production and for sale by the pint.
https://1.bp.blogspot.com/--K3DXufBj2I/X9TfCO3suVI/AAAAAAAAThc/wH_hcE-DVV4HPQ270AqOHodBbZ1oZW5cwCLcBGAsYHQ/w126-h200/otterbank_what_time_do_you_call_this_saison.jpg (https://1.bp.blogspot.com/--K3DXufBj2I/X9TfCO3suVI/AAAAAAAAThc/wH_hcE-DVV4HPQ270AqOHodBbZ1oZW5cwCLcBGAsYHQ/s2048/otterbank_what_time_do_you_call_this_saison.jpg)We move up to 6.5% ABV for What Time Do You Call This?, a saison created from a blend of four-year-old Chardonnnay-barrelled beer and a fresh one. It looks and smells like a gueuze: cloudy yellow with a sharply bricky nitre aroma. The flavour isn't especially sour, however, there's just a pinch of lemon and a little saltpetre. My favourite feature is the busy fizz: a cleansing scrape on the palate, and the reason for the beer's thick and lasting head. I was afraid this would turn a bit cloying but like the previous one it's fantastically clean and easy going. It lacks complexity, however: the flavour hints at the peppery, waxy joy of saison and lambic but doesn't follow through on either. While it's nice, I expected more. As the third beer from a new brewery I think it can be forgiven: everyone else would do well to produce something this good this early.
I'm back on board with Team Otterbank. These two have restored a faith which was wavering after the first beer. While I'd be perfectly happy if they just churned out more batches of these two, I'm intrigued for what comes next.
More... (https://thebeernut.blogspot.com/2020/12/12-otterbank.html)